ALL PLANT PROTEIN POWDER

NUTRILITE
®
ALL PLANT
PROTEIN POWDER
RECIPES
TRIPLE BERRY POWER SMOOTHIE
INGREDIENTS
PREPARATION
Servings: 4
3½ cups low-fat vanilla yogurt
1 cup ice cubes (about 16 cubes)
1⁄3 cup NUTRILITE® All Plant Protein Powder
1⁄3 cup strawberries, washed and stemmed
1⁄3 cup blueberries
½ cup raspberries
1. Place all ingredients into a blender
and blend until smooth.
2. Serve immediately.
3. NOTE: Frozen fruit will produce a
thicker smoothie.
DEGREE OF DIFFICULTY
1 dairy, 1½ fruit, 1 protein (plant based).
Serving size: 1½ cups or 12 ounces.
Phytonutrient colors: Green, red, purple/blue.
Vegan option: Substitute soy yogurt for
vanilla yogurt.
Very easy
COOKING TIMES
Preparation time: 5 minutes
EXCHANGES
Nutrition Facts
Serving size: 1/4 of a recipe (11.3 ounces).
Amount Per Serving
Calories 232.82
Calories From Fat (27%)
28.81
% Daily Value
Total Fat 3.25g
Saturated Fat 1.74g
Cholesterol 10.72mg
Sodium 222.83mg
Potassium 521.97mg
Total Carbohydrates 34.14g
Fiber 1.54g
Sugar 32.09g
Protein 17.26g
5%
9%
4%
9%
15%
11%
6%
35%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
BANANA-CRANBERRY PECAN MUFFINS
INGREDIENTS
PREPARATION
Servings: 10
1½ cups all-purpose flour
½ cup NUTRILITE® All Plant Protein Powder
¾ cup sugar
1⁄3 cup vegetable oil
4 bananas, peeled and sliced
2 eggs
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup pecans, chopped
1⁄3 cup dried cranberries
½ teaspoon salt
1. Preheat oven to 350 degrees and line
or spray muffin pan.
2. In a large bowl, sift together flour, protein
powder, baking soda, baking powder,
sugar, and salt.
3. In a small bowl, mash together the
bananas with the eggs and oil.
4. Add the wet mix to the dry mix and stir
until incorporated.
5. Add in the nuts and dried cranberries.
6. Scoop batter into 10 muffin cups and bake
20–25 minutes, or until muffins spring
back from touch.
DEGREE OF DIFFICULTY
Easy
EXCHANGES
COOKING TIMES
1 carb, 2½ fruit, 1 protein (plant based), 2 fat.
Serving size: 1 muffin (5 ounces).
Phytonutrient colors: Green, purple/blue.
Vegan option: Substitute 1 tablespoon
milled flaxseed for 1 egg.
Recipe: 1 tablespoon milled flaxseed
to 2–3 tablespoons of water.
Simmer for 5 minutes until egglike consistency. Cool. Add to
recipe as substitute for egg.
Preparation time: 5 minutes
Cooking time: 25 minutes
Total time: 30 minutes
Nutrition Facts
Serving size: 1/10 of recipe (4.8 ounces).
Amount Per Serving
Calories 358.99
Calories From Fat (27%)
97.41
% Daily Value
Total Fat 11.09g
Saturated Fat 1.11g
Cholesterol 37.2mg
Sodium 354.39mg
Potassium 249.38mg
Total Carbohydrates 58.52g
Fiber 3.47g
Sugar 21.82g
Protein 7.84g
17%
6%
12%
15%
7%
20%
14%
16%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
CHIPOTLE VEGGIE BURGER
INGREDIENTS
PREPARATION
Servings: 6
2 eggs, beaten
1 cup black beans
¾ cup cooked brown rice
¾ cup bread crumbs
½ cup onion, finely diced
½ cup portobello mushrooms, diced, sautéed
½ cup sweet corn kernels
¼ cup NUTRILITE® All Plant Protein Powder
1⁄3 cup queso fresca OR crumbled feta cheese
1 tablespoon cilantro, chopped
1 pinch pepper
1 clove garlic, minced
2 tablespoons chipotle peppers
1 teaspoon sea salt
2 tablespoons olive oil
1. Sauté the diced mushrooms and onion
in olive oil until soft, about 4 minutes,
then cool.
2. In a mixing bowl, combine all ingredients
and mix until well incorporated.
3. Shape mixture into 6 patties and place
on a cookie sheet lined with wax paper.
4. Place patties in freezer for about 20
minutes to set up.
5. Cook patties to 165 degrees in a nonstick
iCook® pan or on the grill. Serve with your
favorite bun and toppings.
6. NOTE: Peppers may be decreased or
increased to taste.
DEGREE OF DIFFICULTY
2 carb, 1 protein (plant based), 1 fat.
Serving size: 1 burger (6 ounces).
Phytonutrient colors: Green, purple/blue,
yellow/green, white. Add fresh tomato slices
to burgers for lycopene and phytonutrient
color of red. Recipe will have all 5 colors!
Vegan option: Substitute flaxseed for egg.
Substitute soy or rice cheese for queso
fresca/feta cheese.
Easy
COOKING TIMES
Preparation time: 5 minutes
Cooking time: 12 minutes
Inactive time: 20 minutes
Total time: 37 minutes
EXCHANGES
Nutrition Facts
Serving size: 1/6 of recipe (6.1 ounces).
Amount Per Serving
Calories 257.46
Calories From Fat (33%)
85.45
% Daily Value
Total Fat 11.09g
Saturated Fat 2.67g
Cholesterol 69.42mg
Sodium 4007.04mg
Potassium 372.65mg
Total Carbohydrates 30.14g
Fiber 4.94g
Sugar 3.18g
Protein 13g
17%
13%
23%
167%
11%
10%
20%
26%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
HONEY WHEAT BREAD
INGREDIENTS
PREPARATION
Servings: 12
2½ cups bread flour
½ cup NUTRILITE® All Plant Protein Powder
½ cup whole-wheat flour
2 teaspoons dry yeast
4 tablespoons honey
4 tablespoons canola oil or other vegetable oil
11⁄3 cups warm water (about 115 degrees)
1¼ teaspoons salt
1. Sift together all dry ingredients into a large
mixing bowl.
2. Make a “well” in the center of the
dry ingredients.
3. In a small bowl, mix together warm water,
honey, and oil.
4. Pour liquid mix into “well” in the dry mix
and work together into a dough.
5. Turn dough out onto a floured surface
and knead for about 5 minutes.
6. Place dough in a large oiled bowl, top with
plastic film, and allow to double in size in a
warm place.
7. When dough is doubled in size, punch the
dough down, and return to floured surface.
8. Flatten out dough to expel trapped air and
roll dough into a loaf.
9. Preheat oven to 350 degrees.
10.Place loaf of dough into a coated bread pan,
cover with a damp kitchen towel, and allow
to rise in a warm place until it’s just above
the pan.
11.Bake bread until it has a hollow sound when
tapped or when a thermometer in the center
of the bread reads 190 degrees.
12.Cool on rack and slice as needed.
DEGREE OF DIFFICULTY
Moderately difficult
EXCHANGES
2 carb, 1 fat.
Serving size: 1 slice (2.7 ounces).
Phytonutrient colors: Green.
Vegan option: Substitute sugar/agave nectar
for honey.
Nutrition Facts
Serving size: 1/12 of a recipe (2.7 ounces).
Amount Per Serving
Calories 200.57
Calories From Fat (24%)
48.64
% Daily Value
Total Fat 5.51g8%
Saturated Fat 0.44g2%
Cholesterol 0mg0%
Sodium 283.9mg12%
Potassium 57.01mg2%
Total Carbohydrates 30.34g10%
Fiber 1.41g6%
Sugar 5.86g
Protein 7.54g15%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
APPLE CINNAMON FLAPJACKS
INGREDIENTS
PREPARATION
Servings: 4
1½ cups flour
½ cup whole-wheat flour
½ cup NUTRILITE® All Plant Protein Powder
1 apple, cored and diced
3½ teaspoons baking powder
4 tablespoons vegetable oil
1½ tablespoons honey
1 pinch salt
1 teaspoon
1 teaspoon cinnamon
2½ cups apple juice
1. Preheat nonstick iCook® pan or griddle.
2. In a large bowl, sift together all dry
ingredients, including spices.
3. Wisk in apple juice, honey, and oil
until smooth.
4. Fold in diced apples.
5. Brush pan with a small amount of oil
and pour about ½ cup of batter into pan.
6. Flip the pancake when golden brown
and finish cooking the other side.
7. Serve with maple syrup or fruit topping
of your choice.
8. NOTE: Pancakes require low cooking
temperature to allow cakes to cook a
bit longer than pancakes with eggs.
DEGREE OF DIFFICULTY
Very easy
COOKING TIMES
Preparation time: 10 minutes
Cooking time: 4 minutes
Total time: 14 minutes
EXCHANGES
4 carb, 1 protein (plant based), 2 fat.
Serving size: ¼ of recipe or 5.8 ounces.
Phytonutrient colors: Green, white.
Vegan option: Substitute granulated/beet
sugar or agave nectar for honey.
Nutrition Facts
Serving size: 1/4 of a recipe (5.8 ounces).
Amount Per Serving
Calories 463.79
Calories From Fat (27%)
135.22
% Daily Value
Total Fat 15.26g
Saturated Fat 1.13g
Cholesterol 0mg
Sodium 620.32mg
Potassium 150.54mg
Total Carbohydrates 65.59g
Fiber 2.55g
Sugar 15.64g
Protein 16.27g
23%
6%
0%
26%
4%
22%
10%
33%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
QUICK PIZZA DOUGH
INGREDIENTS
PREPARATION
Servings: 12
3 cups flour
½ cup NUTRILITE® All Plant Protein Powder
1 cup warm water (115–120 degrees)
2 tablespoons extra-virgin olive oil
1 teaspoon salt
2 teaspoons yeast
1 teaspoon sugar
1. In a large bowl, sift together all dry ingredients.
2. Add oil and water and work into a dough,
adding a bit more flour or water if necessary.
3. Knead for 3 minutes and place in bowl,
covered, to rest for 10 minutes.
4. Roll out dough onto an oiled cookie sheet
or jelly roll pan.
5. Let rest 5 minutes, then prick with a fork
to release trapped air.
6. Top with sauce, cheese, and favorite toppings.
7. Bake at 425 degrees until done.
DEGREE OF DIFFICULTY
Very easy
COOKING TIMES
Preparation time: 20 minutes
EXCHANGES
2 carb.
Serving size: 1⁄12 of recipe or 2 ounces
(one slice).
Phytonutrient colors: Green.
For entire pizza, we recommend adding
the following:
1 cup diced green peppers, 1 cup diced
mushrooms, 2 cups tomato sauce, 6 ounces
mozzarella cheese, Italian seasonings (oregano,
basil, garlic) = Exchanges for one pizza slice
(including crust): 2 carb, 1 veg, 1 protein.
Phytonutrient colors: Green, red, white.
Vegan option: Substitute soy or rice cheese.
Nutrition Facts
Serving size: 1/12 of recipe (2.1 ounces).
Amount Per Serving
Calories 152.99
Calories From Fat (16%)
24.83
% Daily Value
Total Fat 2.8g4%
Saturated Fat 0.37g2%
Cholesterol 0mg0%
Sodium 234.98mg10%
Potassium 40.07mg1%
Total Carbohydrates 24.47g8%
Fiber 1.02g4%
Sugar 0.43g
Protein 6.66g13%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
ROASTED RED PEPPER HUMMUS
INGREDIENTS
PREPARATION
Servings: 10
2 cloves garlic, minced
3 cups garbanzo beans, drained
¾ cup roasted red peppers
½ cup NUTRILITE® All Plant Protein Powder
5 tablespoons fresh lemon juice
5 tablespoons extra virgin olive oil
3 tablespoons tahini
2 tablespoons fresh parsley sprigs, chopped
½ teaspoon sea salt
½ teaspoon fresh-ground black pepper
1 tablespoon ground cumin
1. Drain canned garbanzo beans.
2. In a food processor, place all ingredients
except parsley. Process until smooth.
3. Stir in parsley by hand.
4. Serve with pita chips or crackers,
or use as a sandwich spread.
DEGREE OF DIFFICULTY
Very easy
COOKING TIMES
Preparation time: 10 minutes
EXCHANGES
1 carb, 1 protein (plant based), 2 fat.
Serving size: ½ cup (7–8 tablespoons).
Phytonutrient colors: Green, yellow, white.
Nutrition Facts
Serving size: 1/10 of a recipe (3.8 ounces).
Amount Per Serving
Calories 200.58
Calories From Fat (44%)
89.18
% Daily Value
Total Fat 10.22g
Saturated Fat 1.34g
Cholesterol 0mg
Sodium 1361.63mg
Potassium 182.4mg
Total Carbohydrates 19.52g
Fiber 3.98g
Sugar 0.22g
Protein 8.51g
16%
7%
0%
57%
5%
7%
16%
17%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
HUMMUS
INGREDIENTS
PREPARATION
Servings: 10
1 garlic clove, chopped
3 cups garbanzo beans drained (save liquid)
½ cup NUTRILITE® All Plant Protein Powder
5 tablespoons lemon juice, freshly squeezed
5 tablespoons extra-virgin olive oil
3 tablespoons tahini
1 teaspoon sea salt
½ teaspoon black pepper, freshly ground
2 tablespoons fresh chopped parsley
1. Drain canned garbanzo beans and save liquid.
2. In a food processor, add all ingredients except
chopped parsley and process until smooth.
3. Add as much reserved liquid to make
hummus separable.
4. Stir in parsley by hand.
5. Served with pita chips, crusty bread,
or crackers.
DEGREE OF DIFFICULTY
1 carb, 1 protein (plant based), 2 fat.
Serving size: ½ cup (7–8 tablespoons).
Phytonutrient colors: Green, yellow, white.
Very easy
EXCHANGES
Nutrition Facts
Serving size: 1/10 of a recipe (3.5 ounces).
Amount Per Serving
Calories 199.05
Calories From Fat (45%)
88.67
% Daily Value
Total Fat 10.14g16%
Saturated Fat 1.33g7%
Cholesterol 0mg0%
Sodium 2454.02mg102%
Potassium 157.2mg4%
Total Carbohydrates 19.16g6%
Fiber 3.81g15%
Sugar 0.2g
Protein 8.39g17%
Percent daily values based on the Reference Daily
Intake (RDI) for a 2,000 calorie diet.
Nutritional information provided by the recipe author.
COOKING TIMES
Preparation time: 10 minutes
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